Friday, April 22, 2011

Chicken Enchilada Soup

Another great soup recipe! This is probably in my husband’s Top 10 things I make (he likes to had habenero powder to his own bowl to spice it up a bit!). The tortilla chips thicken the soup when it's blended and the fresh avocado add a delicious, creamy texture to each bite!

2 Tbl olive oil
6 garlic cloves
1 c. onion, chopped
1 Tbl paprika
1 Tbl cumin
1 tsp coriander
6 c. chicken broth
1 28oz can of crushed tomatoes
3-4 large handfuls of tortilla chips
2 bay leaves
2 tsp salt
1/4 c. cilantro, chopped
2 boneless, skinless chicken breasts, cooked & chopped
1 ripe avocado, skinned and cut into bite sized cubes
cheddar cheese, shredded
crushed tortilla chips
cilantro, chopped

Cook onion, garlic, paprika, cumin and coriander in 2 Tbl olive oil in a large soup pan for five minutes. Stir in broth, tomatoes, tortilla chips, bay leaves, salt, 1/4 c. cilantro. Bring soup to a simmer.

Simmer for 30 minutes, stirring every once in awhile. Throw the two bay leaves away. Place half of the soup mixture in a blender (it is better to wait until it has cooled...or if you can’t wait and it's hot, make sure you take the center piece off the blender lid to let the heat escape- put a towel over this) and blend completely. Repeat with remaining soup. Return all the blended soup to the pan. Stir in the bite sized, cooked chicken pieces. Bring the soup to a simmer and simmer until the soup and chicken is hot.

To serve, ladle soup into bowls. Add avocado, shredded cheddar & crushed tortilla chips to each bowl. If you like you can garnish with a little sprig of cilantro. I serve this soup with a simple salad. Enjoy!

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